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Fish consumption and socio-economic factors among residents of Arkhangelsk city and the rural Nenets autonomous area

Petrenya, Natalia Nikolaevna; Dobrodeeva, Lilya; Brustad, Magritt; Bichkaeva, Fatima; Menshikova, Elena; Lutfalieva, Gulnara; Poletaeva, Anna; Repina, Veronika; Cooper, Marie; Odland, Jon Øyvind (2011)

Thermodynamics and structure of a salmon cold active goose-type lysozyme

Kyomuhendo, Peter; Myrnes, Bjørnar; Brandsdal, Bjørn Olav; Smalås, Arne; Nilsen, Inge Waller; Helland, Ronny (2010)

Responses of Staphylococcus aureus exposed to HCl and organic acid stress

Rode, Tone Mari; Møretrø, Trond; Langsrud, Solveig; Langsrud, Øyvind; Vogt, Kjell gjermund; Holck, Askild lorentz (2010)

Berry Marinades Enhance Oxidative Stability of Herring Fillets

Sampels, Sabine; Åsli, Magnus; Vogt, Kjell gjermund; Mørkøre, Turid (2010)

How to consider the value of anmal welfare in breeding goals ? A review of current status and future challenges

Nielsen, Hanne Marie; Olesen, Ingrid; Navrud, Ståle; Kolstad, Kari; Amer, Peter (2010)

Characterization, Quantification, and Yearly Variation of the Naturally Occurring Polyphenols in a Common Red Variety of Curly Kale (Brassica oleracea L. convar. acephala var. sabellica cv. ‘Redbor’)

Olsen, Helle; Aaby, Kjersti; Borge, Grethe iren andersen (2010)

Metabolic effects of krill oil are essentially similar to those of fish oil but at lower dose of EPA and DHA, in healthy volunteers

Ulven, Stine Marie; Kirkhus, Bente; Lamglait, Amandine; Basu, Samar; Elind, Elisabeth; Haider, Trond; Berge, Kjetil; Vik, Hogne; Pedersen, Jan I (2011)

Primary metabolism in Lactobacillus sakei food isolates by proteomic analysis

McLeod, Anette; Zagorec, Monique; Champomier-Verges, Marie-Christine; Naterstad, Kristine; Axelsson, Lars (2010)

Alt du bør vite om kjøtt

Kjøtt har alltid hatt en spesiell plass i vår diett og er for mange av oss hovedattraksjonen i et godt måltid. Vi kjenner når kjøttet er mørt, men vi mangler kunnskap om hva som gjør at kjøttet er mørt eller seigt. Her er en liten forklaring.